Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path； cut, via a cutter, the layer of food substance into food pieces； apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter； apply, via a secondary pressurized fluid outlet positioned above the primary conveying substrate and pointed toward the primary conveying substrate, secondary pressurized fluid so that the food pieces are held flat to a primary conveying substrate； heat, via a heating mechanism, air within a chamber to provide an environment suitable for dehydrating the food pieces passing through the chamber； and convey the food pieces for at least a portion of the conveyance path through the chamber and hold the food pieces flat with a secondary conveying subsystem.
